Cookies & Cream Cookies are made with Oreo pudding mix and crushed Oreo cookies. A deliciously soft and chewy cookie recipe that is sure to be a favorite!
Cookies & Cream Cookies are definitely up there in my top 5 favorite cookie recipes. And I make a lot of cookies! I discovered this recipe several years ago (thanks to my sister!) and it has been a favorite of mine ever since! With Oreo pudding mix and crushed Oreo cookies in the dough, these cookies are soft, chewy and absolutely packed with that delicious cookie and cream flavor.
PUDDING COOKIES
We love cookie recipes that have pudding mix in them. No need to make the pudding, you just add the powder to the dough. Cookie recipes that include pudding always help create the soft texture we all love, but below you’ll find a few other tips for making soft cookies!
Some tips for making cookies that stay soft and chewy:
- Make sure that you have enough flour in the dough. If the dough is too sticky, you may need to add a little bit of flour.
- Spend a little extra time when you mix the butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
- Preheat the oven. This will help your cookies turn out right every time!
- Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
- Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
- Don’t over bake the cookies – when I take mine out of the oven, they still look slightly under baked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!
Ingredients in Cookies & Cream Cookies
Butter – Make sure the butter is completely softened to room temperature before adding to the cookies. For best results, use real butter.
Brown sugar– I always use light brown sugar in these cookies. Just make sure your brown sugar is soft and fresh because if it is dried out, it will affect your cookies!
Sugar – Regular granulated sugar adds some extra sweetness to the cookie recipe.
Oreo Cookies & Cream instant pudding mix – This is what makes these cookies so soft and delicious! Sometimes certain stores don’t carry this, but I’ve always had good luck finding it at Walmart. If you absolutely can’t find the Oreo pudding mix, you can use vanilla instead.
Eggs – You’ll need 2 eggs – I always use large eggs in recipes for best results.
Vanilla – I suggest using a good quality vanilla extract or a Vanilla Bean Paste.
Flour – I usually use all purpose flour, but you can use bread flour, or even pastry flour in this recipe.
Baking soda – Leavening agent in the cookies. Make sure your baking soda isn’t old or expired for best results.
White chocolate chips – The original recipe calls for white chocolate chips, but I often leave them out. It’s totally up to you! They do add a nice flavor and extra texture to the cookies.
Oreo cookies – Key ingredient in this particular cookie recipe! Feel free to add a few more than what the recipe calls for! Just make sure not to crush them into fine crumbs- you’ll want larger chunks of Oreos in your cookies!
How to make Cookies & Cream Cookies
Preheat oven to 350°.
Cookies and Cream Cookies are very simple to make and they come together quickly since you don’t have to chill the dough before baking.
First, use a hand mixer to cream the butter and sugars for at least 2-3 minutes. Add the pudding mix and mix until well blended.
The next step is to add the eggs and vanilla and mix well.
Add the flour and baking soda and continue mixing with the mixer.
Once the dough is well mixed, you can stir in the white chocolate chips and Oreo cookie chunks with a wooden spoon.
Drop cookies by rounded teaspoonfuls (I use a cookie scoop) onto a greased cookie sheet. Bake for 8-10 minutes.
How to Get a Perfectly Round Cookie Shape
Want to know a neat little trick? After your cookies have been baked, while they are still hot and cooling on the pan, take a medium-sized round cookie cutter or a round glass/drinking mug and place it over the top of the cookie. The round shape should be slightly bigger than the cookie for this trick to work.
Swirl the round cutter/object around the cookie, knocking it into the sides a bit as you go. The more you swirl, the smaller and thicker the cookie will become. Then let the cookies cool. This is how you can get homemade cookies to look perfectly rounded. This trick won’t work with cutout cookies, but it works fine with drop cookies and rolled cookies.
HOW DO YOU CRUSH OREO COOKIES?
The Oreo cookies should not be crushed too much because you want to make sure to have large chunks of Oreos in the cookies. My favorite way to crush the Oreos is by placing them in a Ziplock bag and then smashing them with a meat mallet or a rolling pin. This method gives you more control over how finely the Oreos are crushed.
You can also use a blender or food processor to crush Oreos but make sure to pulse the Oreos for only a quick second at a time to make sure that you don’t over blend. This method is wonderful if you want to make fine crumbs for an Oreo crust, but is a little trickier when you want larger pieces of cookie.
HOW DO YOU SOFTEN BUTTER TO ROOM TEMPERATURE?
SET IT OUT AT ROOM TEMPERATURE
The best way to soften butter is to set it out for a few hours before you make your cookies. Since most of us (or maybe just me!) aren’t that prepared or don’t think that far in advance, there are a few tricks to softening butter perfectly in just a matter of minutes.
IN THE MICROWAVE
My favorite way to soften butter is in the microwave. It’s definitely fast, so you have to be very careful not to melt it. Just put the whole stick of butter in the microwave (as long as it isn’t wrapped in foil!) and microwave for about 6-7 seconds. If the butter is still really cold, try another 5-7 seconds and check it again. You may need a few intervals, but if the butter starts to feel soft, don’t do more than a few more seconds.
I actually prefer to use the defrost setting on my microwave – I don’t know exactly what that mode does differently, and it takes a little bit longer (closer to 30 seconds), but it seems to be easier to get the butter to soften without melting.
You may be lucky enough to have a ‘Soften Butter’ feature on your microwave. My new microwave has this and it works perfectly, but I have to run the cycle twice to get the right temperature.
WHY ARE MY COOKIES AND CREAM COOKIES CRISPY AND HARD?
If your cookies are hard, crunchy or crispy, you probably baked them too long! Cookies will continue to bake for a couple of minutes on the hot cookie sheet even after you remove them from the oven, so you don’t want to wait until they are golden brown before taking them out!
Most of my cookies are baked until barely done. I don’t even wait for the tops to start turning golden brown, but look at the edges on the bottom of the cookies. If the edges look like they are turning a little bit golden brown, they’re done!
How long should I let these cookies cool?
Cookies are best left to cool on the baking sheet they’re cooked on for 3-4 minutes, then you can transfer them to a cooling rack to cool further. This way, they don’t fall apart as cookies are pretty soft still when they’re pulled out of the oven. After a couple minutes on a cooling rack, cooking are usually cool enough to eat! Warm cookies are the best!
How long are these frosted cookies good for?
These cookies can be kept stored in an airtight container for up to 3-5 days. To keep the cookies nice and chewy I recommend keeping them stored in the fridge.
Can I make the cookie dough in advance?
Yes, you can make the dough and keep it in a well-covered bowl in the fridge for up to a day in advance. So make the dough one day and bake it the next. Perfect for parties and occasions where you want fresh cookies but without being in the kitchen for too long.
If you enjoyed our Cookies & Cream Cookies, you might also enjoy some of our other favorite cookie recipes too!
- Best Chocolate Chip Cookies
- Peanut Butter Oatmeal Chocolate Chip Cookies
- Caramel Chocolate Chip Cookies
- Mini Chocolate Chip Cookies
- Butter Pecan Chocolate Chip Cookies
- Rice Krispie Chocolate Chip Cookies
- Cream Cheese Sugar Cookies
- Reese’s Peanut Butter Pudding Cookies
- Banana Cream Pie Cookies
- Monster Cookies
My “baby” is 7 and has recently had the opportunity to take golf lessons near our home. He absolutely loves golf now and my husband is especially excited to gain a golf buddy and a good excuse to “need” to go golfing more frequently! As a side note – isn’t WA beautiful?!? I had never been to WA State before we moved here 5 years ago, but I absolutely love it here and still can’t believe how many trees there are here!
Cookies & Cream Cookies are made with pudding mix and Oreo cookies for a perfectly soft and chewy cookie that is sure to be a favorite!
Jennifer Kaus says
I ate some of the dough it’s that good
Kaylie says
Thank you, Jennifer!
Diana Abata says
I have made these cookies and they are soooo good, People have asked for the recipe and I do not give. it just tell them this is my signature cookie. I am making for a friends wedding and I’m sure will get lots of requests for the recipe. I actually used generic oreos and they were just as good. Love this cookie
Kaylie says
Love this! Thank you, Diana!
Latisha says
Can these be frozen? If so, for how long?
Nellie says
You can freeze the cookies for up to 2 months. I actually prefer to freeze the dough into pre-scooped balls and then bake a few at time whenever my sweet tooth cravings kick in! That way you can enjoy the cookies warm and fresh from the oven!
Jennifer Kaus says
My name is Jennifer and i was wondering what if you don’t have a hand mixer?? Can u use a wooden spoon instead ??
Joe says
Hey Jennifer,
I used a plastic spoon for all the mixing because my hand mixer is from the 60s and at it’s lowest setting could be used to trim a tree and I flung batter all over the place. A wooden spoon should be fine for not only creaming the butter and sugar, but mixing the dough. I did use a rubber spatula to wipe down the edges of the bowl periodically.
Mel says
These were really fun to make! Liked that when you used a cookie scoop the dough actually looked like scoops of cookies and cream ice cream. I omitted the white chocolate chip pieces also because I was thinking that this recipe had a lot going on but after tasting them I think I’m going to add them next time I make them. Thanks for a great recipe!
Kaylie says
Thank you, Mel!
Jennifer says
I made these for my daughter because she’s on a HUGE cookies and cream kick right now. I couldn’t even keep them in the house for a weekend!! I used a medium cookie scoop, ave she’s eat six at a time!!! My boyfriend loved them too, which I was surprised, because he’s a pretty solid chocolate chip guy. First batch I made I only got 1 cookie!!
I did make 1 alteration to the recipe. Instead of doing a couple of whites chocolate chips I use a giant cookie and cream Hershey bar (6.5 oz) chopped up into chip sized chunks. Making them an ultimate cookie and cream cookie! Huge hit!!
Kaylie says
Love the idea of the Cookies & Cream Hershey bar addition! Thank you, Jennifer!
Laura says
I cannot find Oreo pudding mix near me. Would I be able to substitute vanilla pudding mix?
Kaylie says
Absolutely! You will probably miss out on a little bit of the cookies and cream flavor, but you could try to remedy that by adding more chopped oreos or using cookies and cream candy in place of chocolate chips. Others have made this recipe without the cookies and cream pudding, if you scroll to the bottom of the page, you’ll be able to read their comments about how they turned out.
Stacey says
Sorry if I’m missing it but I don’t see how many cookies 1 batch makes?
Ann says
I wrapped an oreo in each drop of dough before baking for a super yummy surprise inside!
Kaylie says
Love that idea! Thank you, Ann!
Rachel says
These cookies are really tasty! For all those asking, since I never saw a response, I was able to make 4 dozen cookies from this recipe. I used a small cookie scoop, which is usually around 1 tbsp of dough per cookie.
Kaylie says
Thank you, Rachel!
Walker says
I can’t tell you the amount of times I’ve made these. Wherever I take them, they disappear in seconds!!!
Kaylie says
Thank you, Walker!
Mikie says
I cannot find the Oreo Cookies & Cream pudding mix at my grocery, has anyone found a good alternative?
Geri says
They were disappointing when I made at Christmas time,. I’d advise to move onto another cookie. I’ll never make again.
Cade says
I used half a pack of vanilla and half a pack of chocolate. Worked well!
Brittany says
Ordered on Amazon!
Makenzie says
Can I use self rising flour?
Suzanne says
This looks delicious, thank you for sharing!
Kaylie says
Thank you, Suzanne!
Swathi says
Hey, I was looking for an egg replacer in this recipe….
Nellie says
Not sure which egg replacer would work best in this recipe since I’ve never tried it! You could try using ground flaxseed or chia seeds or any other popular egg replacements – let me know if you experiment and find one that works well in this recipe!
Meg says
I did everything as suggested, but at the end of the day just really didn’t like these very much. I was hoping for a little more of the cookies and cream flavor, but they were a little bland. Just ok.
Allison says
I stumbled across your site and am loving these recipes as are my family and friends.
I have a diabetic friend that I wanted to bake for. Have you ever substituted Almond Flour? Is there a trick to getting the consistency right? I’m trying to use your recipes with the Almond Flour. Thanks!
Krista S says
Hello, about how many cookies does this recipe make? Don’t see that info anywhere in this post
Thanks!
Nellie says
I usually make about 36 cookies – depends on how big they are!
Yadira says
Can’t find the pudding any substitute for it?
Nellie says
You can use vanilla pudding instead and just add a few more crushed Oreos to the cookies. Won’t be quite the same, but they will still be delicious!
Anna says
I am usually a solid chocolate chip cookie person, but these sold me! They were honestly one of best cookies I had ever tasted in my life. All of the cookies I baked were eaten by my family in minutes and I even whipped up a second batch because everyone wanted more! These cookies and cream cookies are out of this world and I highly recommend them. One minor change I made to make them taste even better was substituting the white chocolate chips for chopped cookies and cream bars.
Savinna M says
Can I sub the butter for vegetable oil?
Nellie says
I have actually never swapped oil for the butter in cookie recipes, so I have no idea what will happen but it might work? Please let us know if you try it!
Kaycee says
Literally the best cookie I’ve ever made. I haven’t met a single person that hasn’t loved them and asked me for the recipe! It makes a ton and they are SOOOO yummy!
Susan says
Awesome cookies! I skipped the white choc chips and broke a few mini bars of cookies and cream candy bars instead. I will definitely keep this recipe to make these again!
Kaylie says
That sounds delicious! So glad you liked them, thank you!
Matt says
For anyone wondering, I used a rounded teaspoon cookie scoop (per the recipe) and got about 70 cookies out of it!